Sweet Heat Orange Noodles
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These noodles are sweet and seriously spicy – which in my opinion, is the best way to enjoy noodles. Earlier in the week, I had made some rainbow rind Jell-O shots in which I found myself with many orange and lemon insides that I wasn’t quite sure what to do with aside from make a quick lemon-orange juice. I decided this would make an awesome base for some stir-fry so off I went to find an awesome recipe that included spicy oranges.
I used a large wok for my stir fry, and started by heating a few tablespoons of sesame oil to a medium high heat before I added the eggs for a quick scramble.
Remove the eggs from the wok and set aside. In the same wok, without cleaning, add the onion and ginger and stir until soft and barely browning.
Cut the cabbage into slices. I found this to be easiest to just roll the leaves into tubes and cut into strips that way, so all of the strips were the same length and thickness.
Then add the sliced cabbage into the wok while yelling “MY CABBAGES!” if you are into that sort of thing (and can catch that reference).
Finally, combine the chicken broth with soy sauce and the orange/lemon juice and pour into the wok. Bring the heat up to a simmer and let the sauce reduce by about half before turning down the heat and tossing in the noodles.
Stir well to incorporate the noodles and let them suck up some of the delicious flavors in the wok – or about 5-10 minutes.
I served mine alongside some simple peanut chicken, which made for a perfect pairing. It was like a tango between heat and sweet on my tastebuds.
Sweet Heat Orange Noodles
Equipment
- wok optional
Ingredients
- 1 package rice noodles
- 1 egg
- ½ cup fresh squeezed orange juice
- ¼ cup lemon juice
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- ¼ cup cabbage sliced/shredded
- 2 tablespoons garlic minced
- ¼ cup chicken broth
- 2 tablespoon sesame oil for frying
- salt & pepper to taste
Instructions
- Cook the rice noodles according to the package instructions. Strain and set aside.
- Use a large wok to heat 1-2 tablespoons of sesame oil over medium high heat. Add the egg and scramble. Remove the cooked egg and set aside to avoid over cooking.
- In the same wok over medium high heat, without cleaning, add 1 tablespoon of sesame oil. Toss the sliced onions and minced ginger and garlic to the pan. Saute until the onions are softened and the garlic is just beginning to brown. Toss in the cabbage strips.
- When the cabbage is beginning to wilt, pour in the chicken broth, orange/lemon juice, and soy sauce. Bring to a rapid simmer and stir constantly. Add in the cooked rice noodles. Reduce the heat and continue to stir until the sauce is reduced by about half.
- Add in the scrambled eggs and stir until they are incorporated and warmed through. Serve immediately. Enjoy!
